The Army and Navy Cocktail
Using a cocktail bar must-have: Orgeat Syrup
The Army and Navy cocktail makes use of a well-known syrup called Orgeat. Are you wondering how to pronounce it? We thought so! ORR- ZHAT? That might not help.. sorry!
Deriving from French origins, it was previously known as barley water. It began as a barley oil blended with water to create an emulsion. Before we had refrigerators to rely on, emulsions were a substitute for milk as they would not spoil as quickly. It wasn’t long before people began to experiment with their emulsions adding all sorts of different flavours, and eventually alcohol.
Fast-forwarding to the 1860s, Japanese dignitaries arrived in the United States and it is reported they enjoyed many of the New York City’s cocktail bars. David Wondrich commemorated this in his book Imbibe! With a cocktail inspired by one of the dignitaries -the Japanese Cocktail. This is the first cocktail recorded using orgeat syrup.
Now orgeat syrup is a staple in many cocktail bars - in particular tiki bars. It has become an incredibly versatile ingredient introducing flavour layers to some of the most sophisticated cocktails. It is usually used to provide a layer of nuttiness and earthiness to cocktails.
The cocktail recipe below is not for the faint hearted, it is tart, strong and super delicious! This little number brings out the base spirit of our spirit drinks which is then beautifully balanced alongside the orgeat syrup. This comes as no surprise as the French would frequently blend orgeat syrup with fruit brandies!
Buy Now : Never.25 Strawberry Eau de Vie
— 60 ml Never.25 Strawberry Eau de Vie
— Two dashes of Dr. Adam Elmegirab's Dandelion and Burdock Bitters
— 15ml Lemon Juice
— 15 ml Orgeat Syrup
Add all the ingredients in a cocktail shaker with cubed ice. Shake for 10 seconds until contents is chilled through. Strain into a coupe glass, garnish with lemon zest.